Polish
Kaszanka z cebulą
A simple Polish pan-fried blood sausage dish with sweet, softened onions and a little marjoram. It is best served hot from the skillet with rye bread and a sour cucumber on the side.
Ingredients
- Kaszanka, Polish blood sausage400g
- Yellow onions2 medium
- Pork lard or neutral oil1 tbsp
- Dried marjoram1 tsp
- Freshly ground black pepper1/2 tsp
- Saltto taste
- Rye bread2 slices, to serve
- Pickled cucumbers2, to serve
Method
- Peel the onions, halve them, and slice them into thin half-moons.
- Heat the lard in a heavy skillet over medium heat, add the onions, and fry for 8 to 10 minutes until soft, lightly golden, and sweet.
- While the onions cook, remove the kaszanka from its casing if you prefer a loose, rustic texture, or slice it into thick rounds if the casing is firm and edible.
- Add the kaszanka to the skillet with the onions and fry gently for 6 to 8 minutes, turning or stirring carefully so it warms through and browns in spots without drying out.
- Season with marjoram, black pepper, and a small pinch of salt, tasting first because kaszanka is often already well seasoned.
- Cook for 2 more minutes until the onions are glossy and the kaszanka is hot and slightly crisp at the edges.
- Serve immediately with rye bread and pickled cucumbers.
Common questions
Can I substitute the kaszanka or make this with something else?
If you can’t find kaszanka, use another hearty blood sausage or a coarse, pre-cooked sausage with a similar texture. It won’t taste identical, so keep the onions and marjoram to preserve the Polish-style flavor profile.
How long should I cook the onions so they don’t burn?
Cook the sliced onions over medium heat for 8 to 10 minutes, stirring occasionally. They should turn soft, lightly golden, and sweet, not dark brown. If the pan is too hot, lower the heat and add a small splash more fat.
What are the most common mistakes when frying kaszanka with onions?
The biggest mistakes are high heat and overcooking. Kaszanka can split, dry out, or turn grainy if fried too hard. Also taste before salting, because it is often already seasoned and can become too salty fast.
Can I make kaszanka with onions ahead of time, and how do I store leftovers?
Yes. Cool leftovers quickly, then refrigerate in a covered container for up to 2 days. Reheat gently in a skillet over low heat, adding a little fat if needed. Avoid microwaving too long, which can make it burst or dry out.
What should I serve with kaszanka z cebulą?
Serve it hot with dense rye bread and pickled cucumbers to cut the richness. A little mustard also works well. If you want a fuller meal, add boiled potatoes or sauerkraut on the side.